Eggplant with Mushroom Stuffing Recipe

We had an abundance of eggplant in our garden one year, so I was happy to find this recipe, especially since it was such a hit with my family. It's not hard to make, and the best part is it's perfect for two people.
-Joyce Towles, Houston, Texas

Nutritional Facts

Directions

Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.

In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.

Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.Yield: 2 servings.

Originally published as Eggplant with Mushroom Stuffing in Reminisce
September/October 2003, p50

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Beckyb26 User ID: 37262229674

Reviewed Jul. 17, 2015

"This was way too salty to eat. Blotting the moisture didn't seem to help."

MY REVIEW

kmpatch User ID: 149103131542

Reviewed Aug. 29, 2014

"This dish was pretty good. I also made it in a casserole, but used mozzarella cheese because that's what I had on hand. Don't make the mistake I did and forget to blot the extra moisture from the eggplant after draining - it was way too salty. Next time I might add some chopped celery to the veg mixture to give it a little more crunch."

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damd1230 User ID: 675211496830

Reviewed Oct. 1, 2012

"easy enough for me and delicious!:)"

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dkelly23 User ID: 476109996701

Reviewed Sep. 2, 2012

"This was delicious and my family loved it! I ended up just making in a small casserole dish and served as a side with chicken, but could easily be a vegetarian meal."